Mushroom Bourguignon

February 5, 2016

For a long time in my life I thought that a healthy vegetarian dish could be delicious but it will never really be as awesome as a juicy burger, melt in your mouth BBQ ribs or say crispy bacon.
This recipe changed my mind once and for all.
Since the first time I cooked this Mushroom Bourguignon something like 5 years ago (has it been that long already? Ugh!) I came to the realization that a solid vegetarian dish can be just as filling and satisfying as a meat dish.

For reals, this vegetarian stew is so comforting, smooth, and velvety it will satisfy even the most ardent red meat-eater.
Meaty creminis are browned then added to a flavorful tomato and wine gravy along with pearl onions.
The stew is thickened with beurre manié (usually a butter and flour mixture but I used arrowroot powder to speed up the process), and it's ready to serve.

This is a truly awesome recipe. Not only is it a fast alternative to beef stew, but it is also a wonderful mushroom dish in its own right.
You can definitely mix in a few different kinds of mushrooms (blue oyster and shiitake are some of my favorites) along with the creminis for funkier flavor.
This is a recipe that will transform all your doubts about a vegetarian meal (you know, like the ones I had).
If you love mushrooms and cooking with red wine, this is the dish for you.

And by the way I’m not here to tell you that you should forgo meat — you can still totally have that juicy burger or that slab of ribs; but maybe this recipe may change your opinion about vegetarian fare, forever.

Heat one tablespoon of olive oil and one tablespoon of butter in a heavy-bottomed saucepan over high heat.
Add the mushrooms and sear until they begin to darken but do not release any liquid, about 3 minutes.
Transfer to a bowl and set aside.
Wipe the saucepan clean and return to the heat.
Lower the flame to medium and add one tablespoon of olive oil.
Add carrots, chopped onion, thyme and a few pinches of salt. Cook for 10 minutes, stirring every now and then, until the onions are lightly browned.
Add garlic and cook for one more minute.
Add the wine, turn the heat all the way up and reduce by half - scraping any stuck bits off the bottom.
Stir in tomato paste and vegetable broth.
Add back the mushrooms along with their liquid and simmer 20 minutes.
In the meantime, in a medium skillet heat the remaining tablespoon of olive oil over high heat. Add pearl onions and sear on both sides about 6 to 8 minutes. You want the pearl onions to brown.
Add seared pearl onions to the stew and simmer for 5 more minutes.
In a small bowl combine the remaining tablespoon of butter with arrowroot (or cornstarch) with a fork. Stir it into the stew.
Lower the heat and simmer for 3 minutes or until it reaches the right consistency.
Serve over mashed cauliflower, mashed potatoes, or your favorite noodles.

16
comments:

This is one of the first recipes I made from the SK cookbook because: Mushrooms! I secretly like the fact that no one else but me loves the meaty mushroom in my house ;) Super excited that I have all the ingredients for this too.

Duuude - you have a misprint - a misspelling - for the first time ever! You wrote "This is a truly awesome recipe." when it should have been "This is a truly awesMAZING recipe.":)Hope your weekend is awesmazing too my friend!

Mike, I make a mushroom strogonoff (from Alton Brown) that is to die for and also made me change my mind about purely veggie dishes trying to "act like meat". Scrumptious and satisfying. I blogged about it a couple of years ago, if you'd like you can find it in my blog, or with a search for the FoodTV version, I barely tweaked it, if I remember correctly.... Your post is making my mouth water....

Seriously...for a moment I was like, did he cook beef bourguigon..Goodness it just looked like it. The best..I completely agree with you, vegetarian food can be crazy flavorful and I love my veggie food. This is super good looking, you did great here.Have a wonderful weekend my friend.xx

I've never understood most of the meat dishes like burgers or ribs. Well I enjoy eating them once in a while, but I can easily live without them. So I guess I could be a good vegetarian...well not really - I do love poultry:) But if I were a vegetarian, I would definitely incorporate these delicious mushrooms in my meals on a regular basis (I mean even more often than now)

This is the first time the pictures of a meat free dish could of had me fooled! I totally thought this was traditional stew and then was like, "what the what?! That's just mushrooms?!?" Brilliant and looks delicious and hearty! Bet it would be great over orzo...mmm orzo

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